• prep: 15 min
  • cook: 15 min
  • total: 30 min
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  • servings:
  • Summary

    Pairs well with: cabernet Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour. Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil. Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt. To serve, place a steak on each plate and pour the sauce over the steak.

    Ingredients

    • 1 quart low-sodium beef stock
    • 6 to 8-ounce filet mignons
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly cracked black pepper
    • 4 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 3 cups thinly sliced cremini mushrooms
    • 2 shallots, sliced
    • 4 cloves garlic, minced
    • 1/2 cup brandy
    • 1/2 cup dry red wine
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Worcestershire sauce

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 1196 % Daily Value *
    • Total Fat: 69 g 106.17%
    • Saturated Fat: 26 g 129.13%
    • Trans Fat: 1 g %
    • Cholesterol: 237 mg 79.02%
    • Sodium: 3280 mg 136.68%
    • Calcium: 660 mg 65.97%
    • Potassium: 1395 mg 39.87%
    • Magnesium: 0 mg 0%
    • Iron: 16 mg 91.64%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 71 g %
    • Dietary Fiber: 35 g 138.02%
    • Sugar: 4 g
    • Protein: 80 g
    • Alcohol: 12 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 10.39%
    • Vitamin C 1.31%
    • Vitamin D 0.49%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat9
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables1
    • Exchange - Lean Meat8
    • Exchange - Alcohol1
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total10 oz-eq

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